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Grape Juice Pudding
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
578Calories
1 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein1.5 g
Carbohydrates145 g
Fiber0 g
Sugars135 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium140 mg
Calcium41 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water679 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
GRAPE JUICE PUDDING. Flour, 1 tablespoon. Water, 2 cups. Sugar, !/2 CUP- Grape juice, y2 pint- Egg, 1. Mix the Hour and sugar, add water and boil 5 minutes. Re- move from fire and add grape juice. Beat the egg, and pour over it the hot grape juice mixture, b^r well, chill and serve with sweet- ened whipped cream. COCOANUT PUDDING. .Milk, 1 quart. Salt, 1*4 teaspoons. Cornstarch, 3 tablespoons. Cocoanut, 1 cup. Eggs, 4. Vanilla extract, 1 teaspoon. Sugar, 1 cup. Bring iy2 pints of the milk to the boiling point and add corn- st;irch moistened with the remainder of the milk. Beat yolks of eggs with 1/2 cup
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